Effects of Rice Koji Treatment and Salt Content on the Fermentation Characteristics of the Fish Sauce Made from the Pacific Sand Lance Ammodytes personatus (쌀코지 처리 및 식염함량이 동해안 까나리(Ammodytes personatus) 어간장의 발효특성에 미치는 영향)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.55 no.3
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- pp.267-277
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- 2022